Production of fermented Thai red glutinous rice using an isolated Monascus purpureus NART001 from commercially available Chinese red fermented rice

• Main Authors: A Silva, J Moreira, P Andrade, M Nicolai, P Rijo, N Tavares
• Format: Article
• Language: English
• Published: ALIES - Associação Lusófona para o Desenvolvimento da Investigação e do Ensino das Ciências da Saúde 2016-12-01
• Series: Journal Biomedical and Biopharmaceutical Research (BBR)
• Subjects: Red yeast rice; Ochratoxin A; Citrinin
• Online Access: http://www.alies.pt/BBR%20Editions/Vol-13-2-2016/art4.pdf

Red yeast rice is a fermented product used either as food or food supplement to promote blood cir-culation and lower blood cholesterol. Ochratoxin A and citrinin are very important mycotoxins fre-quently found in food products of plant origin. In this work, red yeast rice was prepared from Thai glutinous rice using Monascus purpureus isolated from an available commercial Chinese red yeast rice. A Monascus purpureus NART001 strain was isolated by the surface sterilization method. The strain isolated from the commercially red yeast rice was identified by morphological and taxonomic methods. The ochratoxin A and citrinin content of the fermented red yeast rice previously prepared were evaluated by HPLC-DAD. Moreover, the HPLC analysis included the ochratoxin A and citrinin standards and the red yeast rice samples. The overlay analysis of the mycotoxins chromatograms and UV-VIS spectra indicated that these compounds were not detected in the analyzed extracts under the employed conditions. Further studies with Monascus purpureus NART001 are currently underway.